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Bear Stew!!!
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<blockquote data-quote="R.Morehouse" data-source="post: 1054376" data-attributes="member: 38318"><p>After cubing the meat I season flower usually in a Creole powder I'm fond of. Dredge the meat and brown it off in a frying pan with about ,25-.50 in. of Canola oil. Then just treat the whole rest of the operation as you would beef stew. I like using small whole red potatoes cut in half, keep the carrots about 3" long I'm a fan of shrooms and zuke as well.......I'm Hungry......gun)..........................<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="R.Morehouse, post: 1054376, member: 38318"] After cubing the meat I season flower usually in a Creole powder I'm fond of. Dredge the meat and brown it off in a frying pan with about ,25-.50 in. of Canola oil. Then just treat the whole rest of the operation as you would beef stew. I like using small whole red potatoes cut in half, keep the carrots about 3" long I'm a fan of shrooms and zuke as well.......I'm Hungry......gun)..........................:) [/QUOTE]
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